Preheat oven to 350°. Rub 1/2 tbsp light butter on each side. Top with brown sugar and cinnamon. Place in a baking dish and add 1/4 cup water to the bottom of the pan. Cover and bake 50 minutes. Uncover and bake an additional 10 minutes. Remove from oven and allow to cool before serving.

Loved this! Justed made it tonight for my husband and I as an after dinner snack. For those of you who use all natural/organic products I used "Earth Balance" soy free natural buttery spread. It was great!

Whenever I roast squash, it's usually not for one meal and I just do it with a small amount of water in the pan (is that true roasting? I'm not sure). BUT! In trying to save my points for a special event tonight, I'm going to have a half squash with some pumpkin butter...I'm betting it will be lovely! :)

Just made this and I absolutely loved it! I used Land O Lakes light whipped butter. Delish! My 21 month old daughter ate about a quarter cup of it and then said, "More squash!" It's a contender for Thanksgiving dinner!

I made this a couple weeks ago and loved it! It was my first time having acorn squash and it was delicious! Did you pack your brown sugar? It seemed like mine had a lot more brown sugar than your picture shows and it ended up with a lot of liquid in it after it was cooked. It tasted wonderful though! My acorn squash are also a pretty green color, not orange like yours.

I am not really sure why your carbs are so low? I put this into a recipe calculator and it said 34 carbs...which is no where near what this recipe says. I used acorn squash, light brown sugar, and the same butter.

I substituted Agave for the brown sugar, but other than that it was delicious. I made it with vegetable stuffed talapia (sole seems very hard to get right now) with dill butter and your skinny spinach and bacon (substituted soy bacon) stuffed mushrooms. What a fantastic, and healthy, dinner.Thanks for all your time and effort.

I love acorn squash this way although I just wrap each half in aluminum foil instead of placing in a dish with water. Saves on space when your oven is crowded. I freeze any leftovers and use it in soups - the kids never know!

Best recipe ever, I used Splenda brown sugar both times to save some calories but haven't run the numbers to see change in points yet. I eat this as a side, I've used them as bowls and stuffed with odd leftovers like turkey chili...I love squash so I bake them ahead of time even to have the on hand since 50 minutes is pushing it most nites since I work late a lot and they still taste great nuked.

Can acorn squash be made up ahead of time and just re-heated? I'm hosting Thanksgiving dinner this year, and with the turkey in the oven, there's not going to be much extra room for anything else. So, I was thinking of baking it the day before. Has anyone done this before?

I've cooked them before in the microwave (cut side down in a pan with some water...if you google it you can find the correct time) and then I added the toppings after they were cooked. I usually put them in the oven to brown them up a little once the turkey comes out and I'm making the gravy. I've never actually roasted them the entire time in the oven so I don't know if there is a taste difference, but my guests have always liked my squash....even my brother's family who are very picky eaters!